Step 4Add the white vinegar and vanilla to the egg whites and beat until combined.

Step 5Line a baking tray with baking paper. Using a teaspoon drag 3 lines of the caramel into a piping bag fitted with an open star piping nozzle. Fill the piping bag with the meringue, and pipe 5cm rounds onto the baking paper, allowing room to spread. Sprinkle the meringues with the sea salt.

Step 6Once the barbecue has preheated, make adjustments to the burner control(s) if required (please refer to your handbook for further instructions). Place the tray of salted caramel meringues on the barbecue and low and slow bake for 35-40 minutes or until crisp to touch. You may need to make small adjustments to the far right burner to try and achieve a slightly higher temperature between 130-140°C.

Step 7Once cooked, turn the barbecue off and allow the meringues to cool in the barbecue for at least 30 minutes.